Chicken Zoodle Lo Mein

This chicken zoodle lo mein dish is made with zucchini noodles instead of traditional noodles, and the results are delicious (and under 300 calories)!

Chicken Zoodle Lo Mein

Use a spiralizer for zoodles, cook chicken until opaque, and add vegetables for crisp-tender texture.

Since zucchini releases a lot of water as it cooks, I use it to my advantage and purposely leave the sauce a little thick. Once the noodles cook and release their liquid, the liquid from the zucchini thins the sauce, and it comes out perfect.

Chicken Zoodle Lo Mein

What Else Can I Add?

Zoodles stir fry recipes like this are easy to customize, so you can use whatever you have in your fridge.

Not a fan of chicken? Just use your favorite protein or make it meatless with tofu or tempeh.

Chicken Zoodle Lo Mein

Chicken Zoodle Lo Mein

Serving: 1/2 recipe, Calories: 297kcal, net Carbohydrates: 23  Protein: 30g, Fat: 8g, 

Ingredients:

For the sauce:

• 1/2 cup reduced-sodium chicken broth

• 1 tbsp reduced-sodium soy sauce (use tamari for gluten-free)

• 1 tbsp oyster sauce

• 1/2 tbsp rice wine

• 1 tbsp cornstarch

For the zoodles:

• 2 medium zucchini (ends trimmed)

• 8 oz skinless, boneless chicken breast (cut into thin short strips)

• kosher salt (to taste)

• 2 tsp grapeseed or canola oil (divided)

• 3/4 cup sliced bok choy

• 1/2 cup sliced mushrooms such as shiitake

• 1/2 cup shredded carrots

• 3 scallions (sliced into 1-inch pieces on the diagonal)

• 1/2 tbsp grated fresh ginger

• 2 garlic cloves (chopped)

  
  

Directions:

1. In a medium bowl, combine the chicken broth, soy sauce, oyster sauce, rice wine, and 2 tablespoons of water for the sauce.

2. Whisk in the cornstarch until smooth.

3. Using a spiralizer fitted with a shredder blade or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces about 8 inches long so they’re easier to eat.

4. Season chicken with salt

5. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.

6. Add the remaining oil, bok choy, mushrooms, carrots, scallions, ginger, and garlic. Cook until crisp-tender, 2 to 3 minutes. Set aside with the chicken.

7. Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.

8. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until tender, 2 minutes.

9. Add the chicken and vegetables to combine, then divide between 2 serving bowls.

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